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Syrup
Syrup by Topco Associates Inc. provides 622 kcal per 100 g, with 97.2 g of sugars and 0 g of protein. That is 835% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Undefined category and comes in a 708ml pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 60g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 622 kcal | 373 kcal | 250 +149% | |
| Total fat | 0 g | 0 g | 0% | 13.7 −100% |
| Total sugars | 97.2 g | 58.3 g | 10.4 +835% | |
| Protein | 0 g | 0 g | 0% | 11.6 −100% |
| Salt | 0 g | 0 g | 0.7 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 8758 Undefined products on Foodmetria.
Compared with other undefined
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, SALT, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CITRIC ACID, SODIUM HEXAMETAPHOSPHATE, POTASSIUM SORBATE (PRESERVATIVE), CARAMEL COLOR
Additives 6
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 708ml
- Serving size
- 60g
- Sold in
- United States
- Barcode
- 0036800596344
Prices reported by shoppers
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Frequently asked questions
How many calories are in Syrup?
Syrup contains 622 kcal per 100 g and about 373 kcal per serving (60g).
How much sugar is in Syrup?
Syrup has 97.2 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Syrup healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated October 14, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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